This sour cherry pie recipe is so easy to make that it can be assembled and baked in less than 10 minutes. Finding canned sour cherries is the most difficult part of making this pie, but if you hunt hard enough, you can usually locate them in most supermarkets. To balance out the tartness of the pie, serve slices with vanilla ice cream on top!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (15 ounce) package double crust ready-to-use pie crust
- 3 (15 ounce) cans pitted sour cherries, drained
- 3 tablespoons quick-cooking tapioca
- 1 ½ cups white sugar
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Press one pie crusts into a 9-inch pie plate.
- Stir together cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes.
- Meanwhile, cut the other pie crust into 1/2-inch strips to make a lattice top. Pour cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
- Bake in the preheated oven 40 to 50 minutes, until the crust is golden brown. Allow to cool before serving.
Reviews
Fantastic pie! We’d never tried a tart Cherry pie but our neighbor brought one over for dessert from cherries off their very own tree. We loved it. Super easy even if you do make your own pie crust. Obviously the homemade filling was better but not all that much better. The only con is the cost of a can of cherries, nearly $4 a can:(
delicious and “just right” sweetness for us! My husband is diabetic so we have gotten used to a lower sugar taste. Cut down to 1 cup sugar and upped the cherries to 5 cups (we had fresh from the tree) Wiinner, winner!
This is my go-to and most favorite pie recipe. For the first time, I used Lakanto Monkfruit Sweetener instead of sugar and it turned out to be a great one-to-one exchange. Other than that, I followed the recipe to the letter.
Made this just as directed, except for making my own pie crust. It was very easy and turned out good. Not too sweet. The only drawback is the price of canned cherries! My mother-in-law said, a couple of weeks ago, that she had a taste for a cherry pie. So, this was perfect for Mothers Day.
wonderful
I don’t like cherry pie. At least I didn’t until I met this pie. My son-in-law had mistakenly bought sour cherries on their way through Michigan. Rather than toss them, I used them and about a cup and a half of sweet cherries to make this marvelous pie. I used 4 1/2 cups of fresh ripe cherries, 1 cup of sugar, and the other ingredients. I also cooked the filling briefly in a saucepan. Epic! My wife says it’s the best pie I’ve ever baked, and I can bake pie.
Delicious & simple. I did use five tablespoons of corn starch so it was thick. Hubby said it was the best cherry pie I ever made.
Made this and my family loved it! My husband said it was the best pie he’s ever eaten!
I used about 5 cups of fresh tart cherries from our neighbor’s tree. Didn’t have almond extract so I used vanilla extract. Instead of a lattice top I used pie cutters and put star holes in the tops and put an egg wash on the top crust and sprinkled with medium-coarse sugar. I made two pies (and actually made the crusts from scratch). Not ones for cherry pies, my husband and I absolutely loved this pie using the neighbor’s tart cherries. So good!!
Definitely the BEST A
Excellent recipe! I only had two cans of tart cherries, so I made this in an 8 inch pan. Other than that, the only thing I did differently from the recipe was to smear the bottom of my crust with red currant jam, a trick I’ve used for years to keep the crust from getting soggy. I followed another reader’s suggestion to coat the lattice with sugar, first running a brush dipped in the cherry juice over the lattice before sprinkling the sugar. Perfect!
I am not sure what happened but when I made this recipe it turned out horrible. I was so disappointed. We through it out after our initial tastes.
I let the cherries drain overnight after I read the reviews. This was a very delicious cherry pie. I liked that it had nice flavor, not runny and not too sweet. Will keep this recipe on my list.
It is awesome it has became a family favorite. A must have for family gatherings.
THE BEST CHERRY PIE. MAKE THIS!! I substituted almond extract for lemon juice.
Excellent and easy! Used only two cans of tart cherries and one cup of sugar, substituted lemon for almond extract, and dusted the upper crust with one teaspoon of sugar. You betcha I’ll be making this one again and again!
Turned out perfectly
I had a 29 oz. can of tart cherries in the pantry that I had picked up at Aldi, and have been trying to find a way to use it up. When I received my June/July/August issue of Allrecipes Magazine with this recipe in it, I knew I had to make it. My only dilemma was that my can of cherries was only 29 oz., and I wasn’t about to go to the store. I threw in a 12 oz. bag of frozen raspberries, and said to myself – CLOSE ENOUGH! It was DELICIOUS! I loved the cherry/raspberry combination.
I used fresh tart cherries, but I live in Michigan. My grandma always swore the tapioca made all the difference. I also use a vinegar recipe crust.
Excellent pie and so easy to make. Yummy!!
Turned out great!